1 (9 inch) pie crust, baked
1/4 cup margarine
2 eggs, beaten
1 cup white sugar
1 cup milk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 cup rolled oats
4 egg white or custard
1/4 cup butter, melted
1 cup evaporated milk
2 teaspoons lemon juice
1/2 teaspoon orange zest
1 teaspoon lemon zest
1 pinch salt
1 dash vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round cake pan.
In a large bowl, cream together the margarine, eggs, sugar, milk, flour, salt, baking powder, and vanilla. Mix in the oats, egg white, butter, evaporated milk, lemon juice, orange zest, lemon zest and lemon zest. Stir in the salt and lemon extract. Fold in the baking powder and vanilla. Pour mixture into the prepared pan.
Bake in the preheated oven for 50 minutes, or until toothpick inserted in center comes out clean. Cool completely and chill in refrigerator. Serve chilled.
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